Mushroom and Tomato Omelette

Ingredients

• 250 g Cherry Tomatoes
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Salt
• Pepper
• 10 eggs
• 50 ml whipping cream
• 200 g mushrooms
• chives sprigs (for garnish)

Instructions

1. 1.

   Wash the tomatoes and quarter them. Toss with lemon juice, 1 tbsp oil, salt, and pepper and let sit.

2. 2.

   Whisk the eggs with the cream. Season with salt and pepper. Clean the mushrooms and slice them into thin pieces. In a hot non‑stick pan, sauté ¼ of the mushrooms in a little oil for 1–2 minutes. Pour ¼ of the egg mixture over the mushrooms, cook for 2–3 minutes until golden brown and set. Carefully flip and finish cooking until golden brown. Repeat to make four omelettes.

3. 3.

   Plate the omelettes on dishes, fill with tomatoes, and garnish with chives.